Chicken Cheddar Fajitas

🥘 Ingredients

• bell pepper
  2 unit
• cheddar cheese
  1 c
• chicken breasts
  24 oz
• flour tortillas
  12 unit
• jalapeno
  1 unit
• lime
  2 unit
• pepper
• red onion
  2 unit
• salt
• sour cream
  4 tbsp
• southwest spice blend
  4 tsp
• vegetable oil
  2 tbsp

🍳 Cookware

• small bowl
• large pan
• small bowl
• baking sheet

1. 

   1

   Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Core and seed bell pepper , then thinly slice. Halve, peel, and thinly slice red onion . Slice jalapeno into thin rounds, removing ribs and seeds first for less heat, and place in a small bowl . Zest 1/2 tsp zest from lime , then cut in half. Cut one half into wedges.

   bell pepper: 2 unit, red onion: 2 unit, jalapeno: 1 unit, lime: 2 unit
2. 

   2

   Squeeze juice from lime half into bowl with jalapeno and toss to coat. Set aside. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add onion, bell pepper, and 1 tsp southwest spice blend (we sent more). Cook, tossing, until softened and lightly charred, ⏱️ 5 minutes . Season with salt and pepper . Remove from pan and set aside.

   vegetable oil: 2 tbsp, southwest spice blend: 4 tsp, salt, pepper
3. 

   3

   Mix together sour cream , lime zest, and a squeeze of lime juice in another small bowl . Stir in 1 TBSP water. (TIP: Add up to 1 TBSP more water to give crema a drizzly consistency.) Season with salt and pepper.

   sour cream: 4 tbsp
4. 

   4

   Heat a large drizzle of oil in pan used for veggies over medium-high heat. Slice chicken breasts into thin strips. Season with salt and pepper. Add to pan in a single layer and cook, tossing occasionally, until just browned on surface, ⏱️ 4 minutes . Toss in veggies and another 1 tsp southwest spice (you'll have a little left over). Continue cooking until chicken is no longer pink in center, ⏱️ 3 minutes more.

   chicken breasts: 24 oz
5. 

   5

   Meanwhile, place flour tortillas on a baking sheet in a single layer and sprinkle evenly with cheddar cheese . Bake in oven until cheese is just melted, ⏱️ 2 minutes . TIP: Don't let these sit in the oven too long. The tortillas should be soft, not crisp.

   flour tortillas: 12 unit, cheddar cheese: 1 c
6. 

   6

   Divide chicken and veggies between tortillas. Dollop with crema and scatter jalapeno over (to taste). Serve any remaining lime wedges on the side for squeezing over.